Light Meals

Elotes-Mexican Street Corn

In Mexico they serve this as street food it‘s a snack, it can also me made in bowls by removing the kernels after its been charred and topping as below. This is hands down the best way to eat corn on cob, once you try it you will understand why the Mexicans love it so much. It its traditionally made with Mexican Cotija cheese sprinkled on top, you can sub in a vegan feta or vegan parm.



4 corn on the cob, husks included optional


  • 200g veganaise (vegan mayonnaise) @followyourheart
  • 1/2tsp chilli powder or cayenne pepper
  • 1/4 tsp smoked paprika
  • 50g vegan feta or parmesan
  • 1tbs finely chopped coriander
  • Juice ½ lime

To serve

  • Extra ‘cheese‘
  • Coriander leaves
  • Limes wedges


  1. First start charring your corn on the BBQ or under a grill, until nicely charred on all sides. If you are keeping the husks attached, pull back one leaf at a time and tie with twine or one of the leaves, also wrap them in foil to help from burning too much.
  2. Whilst the corn is charring mix all your sauce ingredients together.
  3. Once the corn is ready remove and place on a serving plate, smother with the sauce on all sides and sprinkle on your extra cheese, coriander and squeeze with extra lime.

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